Apple and cinnamon crepes

    2 hours

    A warm cinnamon-apple filling gives these classic crepes a hint of sweetness that the whole family will love.

    5 people made this

    Serves: 8 

    • 3 eggs
    • 1/4 teaspoon salt
    • 250g plain flour
    • 475ml milk
    • 4 tablespoons vegetable oil
    • 1/2 teaspoon ground cinnamon
    • 4 Granny Smith apples, peeled and diced
    • 100g caster sugar
    • 2 teaspoons cinnamon
    • 2 tablespoons water
    • 2 tablespoons cornflour
    • 1 tablespoon water
    • 1 1/2 tablespoons milk
    • 8 teaspoons vegetable oil, divided

    Prep:30min  ›  Cook:30min  ›  Extra time:1hr chilling  ›  Ready in:2hr 

    1. Whisk eggs and salt together in a bowl. Gradually stir flour into eggs, alternately with milk until fully incorporated. Beat vegetable oil and 1/2 teaspoon cinnamon into flour mixture. Refrigerate crepe batter for at least 1 hour.
    2. Mix diced apples, sugar, 2 teaspoons cinnamon and 2 tablespoons water in a pot.
    3. Whisk cornflour and 1 tablespoon water in a small bowl; pour into apple mixture.
    4. Simmer apple mixture over medium heat, stirring often, until thickened, 8 to 10 minutes. Keep warm.
    5. Whisk 1 1/2 tablespoons milk into chilled crepe batter.
    6. Heat about 1 teaspoon vegetable oil in a crepe or frying pan over medium heat. Pour a ladle of batter into the heated oil; tip and rotate the pan until the batter covers the entire area. Cook until the edges begin to curl away from the sides of the pan, about 30 seconds; flip the crepe and continue cooking until lightly golden on the other side, about 30 more seconds. Remove crepe from pan; add more oil, and repeat with remaining batter.
    7. Spoon the apple filling into each crepe; fold crepe over the filling and serve.

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    Reviews in English (16)


    I thought this recipe was excellent. It would be a very good item to prepare for a brunch or a hearty breakfast. Besides tasting great, it was easy to prepare. I followed the crepe batter recipe exactly as written. When I made the apple filling, I noticed that it got dry very quickly. Maybe I had the flame setting too high on my burner. Since I was worried about scorching the cinnamon and sugar, I decided to add some apple juice. I added 2/3 cup of apple juice. It thickened up nicely with the sugar, cinnamon, and cornstarch. At the end I decided to add 2 Tablespoons of butter. I highly recommend that you try this recipe. I love that it uses very common pantry ingredients. If you don't happen to have any apples at home, you could just spread some preserves or jam on these crepes. This apple recipe reminded me of apple pie. Thanks Dancing Cupcake for a very nice recipe that will impress anyone you serve it to. Enjoy!  -  27 May 2012  (Review from Allrecipes US | Canada)


    Very nice recipe. I did have to add more milk than the 1 1/2 T called for after the batter rested. It was pretty thick and I wanted the batter to be able to spread easily in that pan. These could be made ahead of time and assembled just prior to serving. A very pretty dish. Thanks.  -  14 Jul 2012  (Review from Allrecipes US | Canada)


    I used the recipe for the filling with the "Dessert Crepes" recipe for the actual crepe, so I can't say whether that "crepe" part of this recipe is good, but the filling was yummy. I made it with half red apples & half granny smith so it came out pretty sweet, but my group liked that. It was easy to make & hard to mess up given that I was only half paying attention while I was making it. I filled the crepes once with just the apples, which everyone liked, & then I made another batch where I put a little creamy peanut butter & some melted chocolate sauce on the crepe first, and then filled with the apple filling. That sounded gross to me at first, but it was actually really yummy if you like chocolate peanut buttery desserts.  -  30 Jan 2013  (Review from Allrecipes US | Canada)